Wondering how to make mayonnaise? This whole egg mayonnaise recipe is quick and easy with the help of a food processor. (I find that a blender doesn't work well.) The recipe can be reduced by half.
Home cooks concerned about Salmonella may prefer to use pasteurized eggs. In general, select only very fresh eggs and ones with no cracks in the shell. Be sure the shells are clean and free of impurities before cracking open the eggs.
For extra flavor, try using some olive oil in place of vegetable oil, or add a pinch of cayenne pepper.
Yields 2 1/2 to 3 cups of mayonnaise. Discard unused mayonnaise after 10 days.
Prep Time: 10 minutes
Total Time: 10 minutes
- 2 whole eggs
- 2 tablespoons vinegar or lemon juice
- 1 tablespoon dijon style mustard
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon white pepper
- 2 cups vegetable oil (approx.)
In the bowl of a food processor on slow speed, blend together the eggs, vinegar, mustard, salt and white pepper.
Increase the speed to high and add the vegetable oil in a slow, continuous trickle through the feeder tube until the mayonnaise thickens. How much oil this takes depends on how large the eggs were. In general, I determine that the mayonnaise is adequately thick when it forms a doughnut shape around the blade with "ripples" on top.
(Note: There's no need to actually measure the oil; I simply pour the oil in as thin a stream as possible directly from the bottle.
Taste the mayonnaise, and adjust the seasoning and vinegar to taste. Briefly blend again to incorporate any additions. If you feel the mayonnaise is too thick, simply add very hot water one teaspoon at a time with the motor running until the mayonnaise has the desired consistency.
Immediately store the homemade whole egg mayonnaise in a jar or plastic container in the refrigerator. Discard unused homemade mayonnaise after 10 days.